Prepare to embark on a decadent culinary journey that will make your taste buds explode with pure chocolate bliss! This Brooklyn Blackout Cheesecake Cake is not just a dessert - it's a mind-blowing fusion of rich chocolate cake and creamy cheesecake that will transform your ordinary baking experience into an extraordinary chocolate adventure. Imagine a cake so luxurious, so intensely chocolatey, that it will become the centerpiece of every celebration, leaving your guests absolutely speechless.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 ½ cups sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- Chocolate ganache for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large mixing bowl, sift together the all-purpose flour and cocoa powder. Set aside.
- In another large bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry flour and cocoa mixture to the wet ingredients, alternating with buttermilk. Mix until just combined, being careful not to overmix.
- In a separate bowl, beat the cream cheese and powdered sugar until smooth and creamy.
- Pour the chocolate cake batter evenly into the prepared cake pans. Dollop the cream cheese mixture on top and gently swirl with a knife to create a marbled effect.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, place one cake layer on a serving plate. Spread a layer of cream cheese mixture on top.
- Place the second cake layer on top and cover the entire cake with chocolate ganache, allowing it to drip down the sides.
- Refrigerate for at least 2 hours before serving to allow the ganache to set and flavors to meld.
- Slice and serve chilled, garnishing with additional chocolate shavings if desired.
Tips
- Room Temperature Matters: Ensure all ingredients like butter, eggs, and cream cheese are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined to prevent a tough cake texture.
- Marbling Technique: For a beautiful swirl effect, use a knife to gently drag through the cream cheese and chocolate batter in a zigzag pattern.
- Ganache Perfection: Let the ganache cool slightly before pouring to achieve the perfect drip consistency.
- Chilling is Key: Refrigerate the cake for at least 2 hours to allow flavors to meld and ganache to set completely.
- Optional Garnish: Enhance the presentation with chocolate shavings, cocoa powder dusting, or fresh berries.
- Storage Tip: This cake can be stored in the refrigerator for up to 4-5 days, covered tightly.
Nutrition Facts
Calories: 580kcal
Carbohydrates: 65g
Protein: 9g
Fat: 35g
Saturated Fat: 21g
Cholesterol: 145mg
